Monday: Pulled Pork Sandwiches with Slaw
Tuesday: Green Chili Soup
Tuesday/Wednesday: Cuban Sandwiches with Corn Salsa salad
Thursday: Pseudo Hawaiian pulled pork over Bulgar (the idea here was for a real Hawaiian type meal, but I had a time crunch and used what I had to improvise)
Thursday/Friday: Mock Lasagna Pasta Dish
SIDE NOTE: Truth be told I ate the soup, sandwiches and corn salsa on the same night..I just couldn't make up my mind, but it was a ton of food. Then I actually ate the Hawaiian meal and fed my family the pasta, because of our crazy schedules.
Recipes:
BASE PORK RECIPE
: Take pork (use pork shoulder, loin, country ribs or pork butt). Season pork with pepper and seasoning salt (I use Johnny's, or my husbands BBQ rub). In med-high heat skillet, brown pork on all sides in a small amount of olive oil; you are not cooking the meat, you are simply searing in the flavor. Place meat into crock pot and cover with water, also add 1-2 T more of your seasoning mixture. Cook on high 6-8 hours. After eight hours drain liquid, discard fat pieces and shred meat. If you have very lean, boneless meat cooking, after you drain it you can simply poke some tongs around in it and the meat will shred that easy.
Note: You can also do this in the pressure cooker. On med-high add a little oil to pressure cooker, brown pork on all sides, (you may need to do this in two batches), then add water to hot pan with meat, to cover pork. Top with pressure cooker lid and wait for the "ch..ch.." Let it go about 3 minutes and then reduce heat slightly to just above medium. You still want it to make the "ch.ch.." sound, but just not quite to the degree as before. Let go about 25-30 minutes for 4-5lbs of meat. Remove from heat and let pressure release, after about 5 minutes I run it under cool water to speed the process. Then when the spout has no pressure left, remove the lid, drain and shred.
Divide meat in to meal size servings. I get about 2-3 out of 4 lbs. If I make more, which I usually do, I just divide the remaining and freeze for later use.
Pulled Pork Sandwiches:
1 portion of shredded pork
1/2-1 c favorite BBQ sauce
Hamburger buns
spicy mustard (I love Beavers hot and spicy)
Mix pork and BBQ sauce, to desired amount of sauciness. Top bun with spicy mustard and then pulled pork. Serve with Cole Slaw...I actually serve my cole slaw in the sandwich...don't knock it 'til you try it!!!
Cole Slaw:
2 c shredded cabbage
1/2 c shredded carrots
1/3 c mayo
2 t apple cider vinegar
1 t sugar
salt and pepper.
Mix mayo, sugar, milk, salt/pepper and vinegar together. Blend into cabbage and carrot mix.
Green Chili Soup:
3-6 roasted new mexican green chile's (canned roasted green chile's work too, but fresh is preferred)
2 c chopped onion
4 T butter
1 cl garlic
1/2 t dried oregano
2 bay leaves
3 1/2 c chicken broth
1 lb baking potatoes (2 med.) peeled and cubed
1/2 t salt
1/4 t pepper
1/3 c whipping cream
2 c Monterrey Jack cheese, shredded
In a four qt saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered, stirring twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes. Remover bay leaves then puree soup to your choice of consistency with an immersion blender. Stir in chile's and return heat to med and bring to a simmer, cook uncovered until thickened, about 15 minutes. Stir in cream and serve topped with grated cheese and tortilla chips.
Cuban Sandwiches:
1 portion shredded pork
sliced deli ham
sliced dill pickles
sliced Swiss cheese
Cuban bread...or egg based hamburger buns
Dijon mustard
Spread Dijon onto both sides of bun/bread, top each side with a slice of cheese. Top one slice of cheese with ham slice and the other side with layer of shredded pork, then top the pork with sliced pickles. Place ham side on top of pickle slices and place in panini press or inside the George foreman grill. Let smash/grill for about 5-7 minutes.
Corn Salsa Salad
1 bag green leafy salad/lettuce
1 package of frozen corn
1 poblano pepper, seeded and chopped
1 jalapeno or 1 T roasted green chilies
1/2 red onion, diced
1/4 c chopped fresh cilantro
1-2 limes, juiced
1 t sugar
salt/pepper
Mix together all ingredients and let set at least 20 minutes before serving. Serve on top of a bed of field greens. Typically this makes a lot, so use 1/2 tonight and 1/2 for the following meal.
Pseudo Hawaiian pork with Bulgar:
1 c Bulgar
1 1/2 c boiling water
1 portion pulled pork
1 portion of corn salsa
braggs liquid amino, soy sauce or huli huli sauce...your choice..I used braggs
Place boiling water and Bulgar in bowl and top with saran wrap, let set 1 hour (put it in a larger bowl, because it expands). Heat pork up slightly, to a warm temp. In bowl place Bulgar, pork and corn salsa. Top with your sauce choice and enjoy. This recipe is super simple and a total leftover concoction, but it was delicious.
Mock Lasagna Dish:
So the story with this is that I wanted to make something with my container of cottage cheese, but I didn't want my friend Laura to have to bake a lasagna very long (she just had a baby) and I didn't have time to precook noodles for lasagna or manicotti..so this baby was born. My husband and mother loved it, and Laura said it was yummy.
1 lb rigatoni noodles
1 8 oz container of cottage cheese
1 large handful of shredded mozzarella
1 egg, slightly beaten
2 T chopped fresh parsley
2 c spaghetti sauce with meat (3/4 lb ground meat (cooked) mixed with your favorite spaghetti sauce) I make my own and freeze...see post from 2/5/11 for recipe
Grease casserole dish and heat oven to 350. Cook noodles for 1/2 the recommended time. While noodles cook, mix together cottage cheese, mozzarella, egg and parsley. Combine cooked pasta, cheese mixture and sauce mixture and place in baking dish, top Parmesan cheese and bake 20-25 minutes.
Shopping List:
4-8 lb pork
sliced deli ham
ground meat, for spaghetti sauce
mozzarella cheese
Swiss cheese
Parmesan cheese
Monterrey jack cheese
cottage cheese
cabbage
carrot
onion
potato
red and sweet onion
poblano chili p
salad greens
fresh parsley
cilantro
jalapeno
garlic
fire roasted green chilies, fresh or canned
limes
pickles
egg based burger buns
rigatoni noodles
bulgar
mayo
spaghetti sauce
chicken broth
milk or cream
ON DECK: fish tacos, greek night and pesto shrimp pasta
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